This is an extraordinary Caprese Cake. But good good good eh. The simple ones that don’t make mistakes and that when you eat the slice of cake you say to yourself “But that’s crazy!”… and you wonder how it’s possible that so much time has passed since the last time.
This is the definitive recipe for Caprese Cake, the one with chocolate and almonds that makes your head spin. And thanks to my friend Alessandra, whose Salerno origins are an absolute guarantee, for giving it to me. Let’s see how to do it step by step.
Ingredients:
- 250 g of almond flour
- 250g of dark chocolate
- 250 g of sugar
- 150 g of butter
- 5 eggs
- 1 tablespoon of 00 flour
- 1 tablespoon of bitter cocoa
- 1 teaspoon of yeast
Chop the chocolate in the mixer until it becomes almost a powder (or cut it very small with the knife) and mix it in a bowl with the almond flour and set aside. If you want a more homogeneous result you can melt the chocolate in a bain-marie.
Nella planetaria/robot o in una ciotola rompete le uova e aggiungete lo zucchero e montate bene il composto finchè non diventa chiaro e spumoso.
Melt the butter, let it cool and pour it slowly over the egg mixture, continuing to whisk and/or mix. Add the almonds and chocolate to the egg mixture and mix delicately from top to bottom so as not to break down the mixture too much.
Finally add the flour, cocoa and yeast and mix everything well.
Butter and flour a baking tray (instead of flour you can use cocoa so it will stay nice and dark) and bake in the static oven at 160°C for 40-50 minutes. The inside will remain very soft and moist, so be careful not to prolong the cooking times too much.
Remove from the oven and let cool, dust with icing sugar to taste. I made the inlay in this way: I first dusted the cake with cocoa to make it uniform and then I placed a sheet of paper on top (which I had previously cut out to make an inlay – see how to do it at this link) and then I dusted with icing sugar.
So here’s the best caprese cake there is ready… Thanks again Alessandra 🙂
